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   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sous-Chef Salad   
    Categories: Greeens, Vegetables, Herbs, Seafood   
         Yield: 2 servings   
       
              Coarse salt & fresh ground   
              - black pepper   
         5 oz Marble potatoes   
         6 oz Green beans; stemmed, tails   
              - intact   
         4 lg Eggs; refrigerator cold   
         1 sm Head soft lettuce; such as   
              - butter or red-leaf lettuce   
         1 bn Radishes   
         4 oz Artichoke hearts in brine   
         4 oz Ripe cherry tomatoes   
   6 11/16 oz Jar high-quality tuna in   
              - oil   
       1/2 sm Red onion; halved and thin   
              - sliced   
         1 oz Pitted Kalamata olives;   
              - halved   
         3 cl Garlic; freshly peeled   
         2 tb Red wine vinegar   
              Extra-virgin olive oil   
         2 lg Leafy basil sprigs   
       
     Bring a large pot of water to boil over high heat. Add   
     plenty of salt to taste of the sea.   
        
     Add potatoes, and boil until the thin tip of a knife can   
     pierce a potato as if going into soft wax, 8 to 9   
     minutes. Retrieve potatoes with a spider, and let cool   
     and drain on a baker’s rack set into a sheet pan nearby.   
        
     Add green beans to still-boiling water, and boil until   
     the color transforms from raw and dusty to saturated   
     deep green, 4 to 5 minutes. Remove with a spider, and   
     set out to drain and cool on the baker’s rack.   
        
     Add the eggs directly from the refrigerator into the   
     boiling water, and boil for 8 minutes. Dump eggs and   
     boiling water into the sink, letting the shells crackle   
     as they land hard. Peel eggs while submerged under cold   
     running water, which helps to stop the cooking and   
     release the shells easily. Set peeled eggs to rest on   
     the rack.   
        
     While eggs boil, wash and spin-dry lettuce.   
        
     Remove green leafy tops from radishes, and save for   
     another use, if desired. Wash and carefully rinse   
     radishes, taking care to remove any grit or sand.   
        
     On a large rimmed platter, begin to assemble the salad   
     by tearing the clean, dry lettuce and arranging it as   
     the bed.   
        
     Use a sharp paring knife to split the green beans in   
     half crosswise. Scatter them artfully around the bed of   
     lettuce.   
        
     Split the potatoes in half and arrange artfully.   
        
     Split artichokes, if whole, into quarters and arrange   
     artfully.   
        
     Repeat with cherry tomatoes, followed by radishes, split   
     into quarters, then eggs, quartered into wedges.   
        
     Remove tuna from the jar with a fork. Break it into   
     chunks, and nestle it into the mound of salad. Drizzle   
     the tuna oil over the salad.   
        
     Finish with scattered red onion and split olives.   
        
     Microplane the garlic into a small bowl. Add red-wine   
     vinegar and 3 to 4 long glugs of olive oil (about 1/4   
     cup), and stir together briskly. Season with salt and a   
     lot of freshly ground pepper.   
        
     Just before dressing the salad, tear the basil leaves to   
     release their fragrance. Scatter them around the whole   
     salad.   
        
     When ready to serve, drizzle dressing evenly and   
     thoroughly over salad. When ready to eat, toss to dress,   
     and don’t worry about messing up the beauty.   
        
     By: Gabrielle Hamilton   
        
     Yield: 2 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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